By
Tom Jackson
Chef Tom fires up the Yoder Smokers Wood Fired Oven for sweet, spicy, saucy Honey Habanero Hot Wings!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Classic III Charcoal Grill for Elote Grilled Mexican Street Corn!
By
Tom Jackson
Chef Tom shares two unique recipes for How to Make Ketchup; Classic Ketchup made from canned tomatoes and Fire Roasted Habanero Ketchup with fresh tomatoes and a fiery kick!
By
Tom Jackson
So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!
By
Tom Jackson
Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!
By
Britt Shoffner
Spice things up with a habanero margarita! This one gets kicked up a notch with some pepper-infused hot honey and rimmed with a habanero salt!
By
Britt Shoffner
Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!
By
Tom Jackson
We love beef ribs, and with the addition of this spicy citrus marinade they are taken to a whole new level.
By
Tom Jackson
If you like spicy and you like fried chicken, then Nashville Hot Chicken should be right up your alley. Despite its popularity in the Music City, there is much left to the imagination when it comes to creating it yourself. There doesn’t seem to be a hot chicken joint in town that’s willing to part with its recipes or signature techniques. Lucky for you guys, we’re not in the habit of keeping secrets. After some research and tweaking, we’ve come up with a recipe and technique adapted to the grill that, at the very least, is likely going to make you sweat.
